Orange Blossom Mini-Muffins

By Coppermouse

Ingredients

• 2 teaspoons plus 1/2 cup sugar, divided
• 3 teaspoons finely shredded orange peel
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 beaten egg
• 1/2 cup milk
• 1/4 cup butter or margarine, melted
• 2 tablespoons frozen orange juice concentrate, thawed

Preparation

Step 1

Lightly grease a 24-cup mini muffin pan or a 12-cup muffin pan or line with paper baking cups; set aside. In a small bowl, combine 2 teaspoons sugar and 1 teaspoon shredded orange peel. Press the peel into the sugar with the back of a spoon; set aside.

In a large mixing bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, and 2 teaspoons finely shredded orange peel. In a small mixing bowl, combine the egg, milk, melted butter or margarine and orange juice concentrate. Add to the flour mixture, stirring just till moistened. (The batter should be lumpy.)

Spoon the batter into the prepared muffin cups, filling the mini cups three-fourths full and the larger cups two-thirds full. Sprinkle the tops with the sugar-orange peel mixture. Bake in a preheated 400 degrees F oven till golden brown, about 12 minutes for small muffins and about 20 minutes for large muffins. Remove the muffins from pans; cool slightly on racks.